| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless chicken breast; cubed |
| 1 | md | Onion; sliced |
| 1 | c | Peanuts |
| 1 | c | Water |
| 3 | Cloves garlic; minced | |
| 1 | tb | Ginger root; chopped |
| 1 | ts | Tumeric |
| Hot chiles; to taste | ||
| 1/2 | ts | Salt; approx (to taste) |
| Cooking oil |
INSTRUCTIONS
In a skillet or wok, brown 3/4 of the onion and the chicken in hot oil until lightly browned. Throw the rest of the onion and all remaining ingredients into a food processor. Process until smooth. Transfer to a double boiler and cook over steadily boiling water for approximately 20 minutes, stirring occasionally. This will thicken the mixture to the consistency and color of grainy mustard. To serve, lay down a bed of steamed rice, then layer chicken, onions, and spoon satay sauce over the top. Notes: Here's one called Chicken Satay. I originally got it from some kind of low-fat recipe book, but I lost the original and can't for the life of me find the book again. I can pretty much make it in my sleep by now. Anyway, here it is the way I remember it. Since this dish has it's origins in Thai cooking, thai peppers would be most appropriate, I don't normally have access to them, but often use 3-4 dried Charleston Hots that I still have from last year, a couple of habs, or if all else fails, a good dollop of red pepper flakes. Adjust to your own taste. Although the recipe specifies chicken breasts, its absolutely delicious on just about any part of the chicken. My favorite method is to cook a large turkey, make a double or triple batch of satay sauce, and feast for several days on leftovers. The tumeric will turn everything it touches bright yellow, especially plastic utensils and light countertops. Be careful. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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